Alcohol in Restaurants - UK - April 2011
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"Value for money trumps low cost when it comes to consumer spending priorities and this is as true when it comes to diners’ drinks choices as it is to their grocery shopping habits. Upselling on drinks ranges is often difficult because most diners are habitual drinkers and few consumers classify themselves as wine connoisseurs. Therefore it is up to operators to actively demonstrate points of added value."
– Helena Spicer, Senior Foodservice Analyst
The intentions of this report are to highlight the main trends currently driving consumer choices in beverage consumption in the eating out market, for instance it in part looks at the recession and the effects on drinks menu development. This is not meant to be an exhaustive catalogue relating to drinks menu planning; instead it is intended to explore some of the major issues affecting the direction of drinking habits within the eating out market in general, using a selection of examples chosen to highlight particular issues in practical application.
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